Tried and tested uses for chappati flour?

Newgirl_2

Hi everyone. I'm sure I'm posting this in the wrong place so please relocate me

My OH was being rather OS when he purchased a humongous bag of chappati flour which was about the same price as two packs of made chappatis. Which is great. Except we've still got over half a bag of the flour left. I hate waste so I'd like to try making something else with it. He suggested I ask you guys

So, can anyone suggest anything different? Some sort of bread? Pittas? Pizza base? Anything at all. We are quite adventurous and eat most things.

Thanks in anticipation.

Newgirl

kitschkitty

Well if chapati flour is finely milled wholewheat flour used because plain white flour makes chapatis a bit leathery & wholemeal makes them too gritty, then I should think it would be good for any types of bread that you would happily use wholemeal for, as you'd just get a nicer final texture.

[Deleted User]

I got a very big bag of the same type of flour from AF and tbh I just want to use it up. I don`t find it brilliant on its own as wholemeal bread but it works out very well when mixed with strong white flour. I am having a lot of success using a panasonic bm recipe for rustic french bread, it uses w/meal, white and rye. I won`t buy that flour again

PipneyJane

kitschkitty wrote: »

Well if chapati flour is finely milled wholewheat flour used because plain white flour makes chapatis a bit leathery & wholemeal makes them too gritty, then I should think it would be good for any types of bread that you would happily use wholemeal for, as you'd just get a nicer final texture.

Mine certainly is. I'm currently using up a 10kg bag of MrT's cheapest (was £3).

To the Original Poster, I only have chappati flour in the house. It can be used for everything: bread (in the bread-machine), pizza dough, sauces, pancakes, cakes, pastry, potato gnocchi, batter, etc. Because it's finely milled, you don't get that leaden texture you'd have with stone-ground wholemeal flour; in texture and behaviour it is far more like strong, plain, white flour.

If a recipe calls for Self Raising Flour, then I add a teaspoon of baking powder per cup of flour. (That might be overkill but it's the ratio that sticks in my head.)

Given you have a huge bag of flour, storage should be a big concern. It has to be kept dry. And you want to protect it from weevils. Ideally, store your flour in an airtight, watertight container - I use the largest lock-n-lock boxes, which take half a sack each. Never top up an existing container of flour with fresh - if one or the other is going mouldy or growing bugs, you'll have just contaminated your entire supply. Always wash the containers well in hot, soapy water and make sure they are bone dry before you decant in the flour (you don't want it to go mouldy).

Newgirl_2

Thanks everyone for the replies.

We've just tried a loaf with half and half chapati/strong white flour and that seems to have worked. My OH also tried gnocci which was a success. He's very happy to have some other ideas to use it for.

PipneyJane - yes it's stored in an airtight container. I've no issues with storing it as we're used to bulk buying other items. With this bag as it was so huge we're just hoping to use it up rather than have it buried with us

grandma247

I have successfully made yorkshire puddings with chappati flour. I use a cup each of flour and milk with three eggs. It may seem expensive to use three eggs but I use it to raise the overall amount of protein that we have in a meal. This makes 12 muffin tin size yorkshires. I usually freeze half for next time so it cuts down on oven use since I use my remoska to re heat when cooking something else in it.